4 lbs. bone-in chicken with skin or 3 lbs. boneless skinless chicken (breasts and/or thighs)
1 C fresh basil leaves, coarsely chopped
1 large shallot, coarsely chopped
6 garlic cloves, coarsely chopped
Juice of 2 limes (approx. 2 TBSP)
1 Thai or Serrano chili pepper (optional)
Vegetables for side dish (optional, see SERVING IDEAS below)
1 cup coconut milk (not light)
1/3 C vegetable oil, plus more for brushing (OK to substitute olive oil)
Salt, optional
4 cups cooked jasmine rice (optional)
Directions
***Allow at least three hours to marinate meat.***
Start rice
Prepare chicken & marinade
If using boneless breasts, place each breast between 2 sheets of wax paper and pound with flat side of mallet, rolling pin or cast iron pan to 1/2" thickness.
Place chicken in large resealable plastic bag or Tupperware.
Combine remaining ingredients in a food processor and blend until smooth. (NOTE: if using Thai or Serrano pepper, remove seeds and/or ribs if you want less heat)
Pour spice mixture into bag or Tupperware, seal and turn chicken to coat evenly.
Marinate chicken in the refrigerator for at least 3 hours or overnight
Grill chicken
Build a medium fire in a charcoal grill or heat a gas grill to medium-high.
Brush grill grates with oil.
Scrape excess marinade off chicken; season with salt (optional).
Grill chicken, turning once, until browned and cooked through, 3-5 minutes per side for boneless chicken, 12-15 minutes per side for bone-in chicken.
Serving Ideas
Serve with Jasmine rice and a steamed vegetable like green beans or broccoli.
